Name: Hearty Beef Stew with Dumplings
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: asian inspired
Ingredients: 2 pounds stew meat (chuck meat); 2 tablespoons flour; 1 large onion, chopped; 4 to 5 carrots, peeled and chopped; 3 cups golden potatoes, chopped; 1 teaspoon fresh rosemary, chopped; 2 teaspoons sea salt; 1 teaspoon black pepper; 4 cloves garlic, minced; 2 teaspoons tomato paste; 2 quarts beef stock; 2 sprigs fresh thyme; Fresh herbs (parsley and chives, optional for garnish); 1 cup flour; 2 teaspoons baking powder; ½ teaspoon sea salt; 1 tablespoon unsalted butter (room temperature); 1/3 to ½ cup milk (adjust for sticky consistency); Fresh herbs (parsley and chives, diced)

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This homemade beef stew with dumplings is the ultimate comfort food, perfect for chilly days or cozy family dinners. With tender chunks of beef, a medley of vegetables, and soft, fluffy dumplings, this dish is a hearty and flavorful meal that’s sure to satisfy. The secret to this recipe is the rich, flavorful broth that simmers for hours, creating a dish full of deep, savory goodness. The addition of freshly made dumplings adds an extra layer of warmth and texture, making this a meal you’ll want to make again and again.

Hearty Beef Stew with Dumplings

Why You’ll Love This Recipe

This beef stew is the kind of meal that fills your kitchen with amazing aromas, offering both comfort and a satisfying meal in one. The stew meat becomes melt-in-your-mouth tender after hours of simmering in the savory beef broth, while the vegetables add a balance of sweetness and earthiness. The dumplings are the perfect final touch, soaking up the flavorful broth while maintaining their soft, pillowy texture. Whether you’re preparing it for a weeknight dinner or a special occasion, this stew is guaranteed to be a crowd-pleaser.

Ingredients

For the Stew:

2 pounds stew meat (chuck meat)
2 tablespoons flour
1 large onion, chopped
4 to 5 carrots, peeled and chopped
3 cups golden potatoes, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons sea salt
1 teaspoon black pepper
4 cloves garlic, minced
2 teaspoons tomato paste
2 quarts beef stock
2 sprigs fresh thyme
Fresh herbs (parsley and chives, optional for garnish)

For the Dumplings:

1 cup flour
2 teaspoons baking powder
½ teaspoon sea salt
1 tablespoon unsalted butter (room temperature)
1/3 to ½ cup milk (adjust for sticky consistency)
Fresh herbs (parsley and chives, diced)

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Instructions

Prepare and Sear the Meat
Start by seasoning the stew meat with sea salt, black pepper, and garlic powder. Toss 2 tablespoons of flour with the meat, coating it evenly. In a large pot, heat a bit of butter or oil over medium-high heat. Sear the meat in batches for 2-3 minutes on each side, being careful not to overcrowd the pot. Once browned, remove the meat and set it aside.
Sauté the Vegetables
Add a little more oil to the same pot, then sauté the chopped onion for 2-3 minutes until softened. Add the chopped carrots, potatoes, and rosemary to the pot, followed by the minced garlic and tomato paste. Season with salt and pepper, and cook for another 2 minutes, stirring occasionally.
Combine Ingredients and Begin Stewing
Return the seared beef to the pot and pour in 2 quarts of beef stock, making sure the liquid covers all the ingredients. Bring to a simmer over high heat, then reduce the heat to low. Add 2 sprigs of fresh thyme, cover the pot, and let the stew simmer for 2 hours, allowing all the flavors to meld together.
Prepare the Dumpling Batter
While the stew is simmering, make the dumpling batter. In a mixing bowl, whisk together 1 cup of flour, 2 teaspoons of baking powder, and ½ teaspoon of sea salt. Add the diced fresh herbs (parsley and chives), then incorporate the room-temperature butter using your fingers until the mixture resembles a coarse, grainy texture. Gradually add 1/3 cup of milk, mixing until the dough becomes sticky. Be careful not to over-knead.
Add Dumplings to the Stew
After 2 hours of simmering, remove the thyme sprigs from the stew. Use a spoon or your hands to scoop the dumpling batter into the stew in small spoonfuls (about the size of a golf ball). For crispy dumplings, place the entire pot in the oven at 350°F (175°C) with the lid off for 20 minutes. Alternatively, cover the pot and let the dumplings steam on the stove for 20 minutes.
Serve and Enjoy
Once the dumplings are cooked through, serve the stew hot, garnished with freshly chopped parsley or chives for a burst of color and flavor. Enjoy this hearty, comforting dish with a side of crusty bread for dipping into that rich broth!

Variations

Add More Vegetables: You can easily customize this recipe by adding other vegetables, like parsnips, peas, or green beans.
Use Different Meat: If you prefer, you can substitute the stew meat with lamb or pork for a different flavor.
Herbed Dumplings: Try adding dried herbs like thyme or oregano to the dumpling batter for extra flavor.

Heating/Storage

Storage: Leftover stew can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stove over low heat, adding a little more broth or water if needed to loosen the stew.
Freezing: The stew (without the dumplings) can be frozen for up to 3 months. To freeze, let the stew cool completely before transferring it to a freezer-safe container. Reheat by simmering on the stove until heated through, then add freshly made dumplings if desired.

10 FAQ

1. Can I use a slow cooker for this recipe?
Yes, you can brown the meat and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the dumplings during the last 30 minutes of cooking.

2. Can I substitute the beef stock with chicken stock?
Yes, chicken stock can be used as a substitute for beef stock. It will give a slightly different flavor, but it will still be delicious.

3. How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free flour blend for the dumplings and ensure the beef stock is gluten-free.

4. How do I make the dumplings fluffier?
To make fluffier dumplings, add a little more milk to the batter, but be careful not to make the dough too wet. The dough should still hold its shape when added to the stew.

5. Can I make this recipe ahead of time?
Yes, you can make the stew ahead of time and store it in the refrigerator. Just reheat it when you’re ready to serve, and prepare the dumplings fresh.

6. How do I know when the dumplings are done?
The dumplings are done when they are firm to the touch and no longer doughy in the center. You can test one by cutting it open.

7. Can I freeze the dumplings?
Yes, you can freeze the uncooked dumplings. Once formed, place them on a baking sheet and freeze them until solid. Store in a freezer bag and cook them directly from frozen.

8. Can I add wine to the stew?
Yes, adding a cup of red wine to the stew will enhance the flavor. Let the wine cook off before adding the broth.

9. Can I use a different type of meat for this recipe?
Absolutely! Lamb or pork can be substituted for beef, although cooking times may vary depending on the meat.

10. What can I serve with this stew?
This stew is perfect with a side of crusty bread, mashed potatoes, or even over a bed of rice for a more filling meal.

Conclusion

This Beef Stew with Dumplings is a comforting and hearty meal that’s perfect for colder weather. Packed with tender beef, flavorful vegetables, and soft, pillowy dumplings, it’s sure to be a hit at your dinner table. Whether you’re feeding a crowd or just your family, this recipe is an easy, satisfying way to warm up and enjoy a classic dish. Enjoy every bite of this delicious homemade comfort food